Re: Anything new for cholesterol out there ?

friend john wrote:
>
> I dont know if Chung is a wackjob or not.

Not.

> But he has been posting on here for years...

Correct.

> ... and he has one thing right about me. I ALWAYS over eat to the
> point where im completely full.

You are by no means alone. We have all been wounded in the hearts of
our souls by the lie that hunger is bad and means we are starving in
need of food rather than simply just wanting it. While wounded in
this way, we suffer from that terrible delusion which causes the
irrational compulsion to overeat.

> and I always eat processed foods. 99% of my intake is processed food.

The problem is in the amount we are overeating rather than what we are
eating.

> Im sure others could eat processed foods all
> the time and never have choloresterol problems.

The bread from heaven that the Jews called manna is processed food.
What causes the cholesterol problems is not the processed foods but
rather the black fat:

http://HeartMDPhD.com/BlackFat

http://HeartMDPhD.com/OffalFat

> Who has time these days to cook healthy for themselves ?

Simply look at the chefs that are cooking healthy foods and note their
enlarging girths.

It remains smarter to simply eat less, down to the right amount:

http://HeartMDPhD.com/BeSmart

Here is a parable that should help you understand:

http://HeartMDPhD.com/Parable

Be hungry... be healthy... be hungrier... be blessed:

http://TheWellnessFoundation.com/BeHealthy

Prayerfully in the infinite power and might of the Holy Spirit,

Andrew <><
--
Andrew B. Chung, MD/PhD
Lawful steward of http://EmoryCardiology.com
Brethren of the KING of kings and LORD of lords.
http://HeartMDPhD.com/ChristianBrethren

On Mar 15, 12:52 pm, "Andrew B. Chung, MD/PhD"
<heartdo...@emorycardiology.com> wrote:
> friend john wrote:
>
> > I dont know if Chung is a wackjob or not.

Yes, and Yes.

Hi I'm new to the group and interested in healthy eating. I try to
grow as much food as I can with as much variety as possible.

On Mar 15, 1:52*pm, "Andrew B. Chung, MD/PhD"
<heartdo...@emorycardiology.com> wrote:

> > 99% of my intake is processed food.
>
> The problem is in the amount we are overeating rather than what we are
> eating.

I think it's both but mainly the type of food that is the problem as
it is hard to overeat lettuce, figs and carrots. I don't ever see it
happening..

The fatty/sugary "foods" have galanin and casomorphin, which are
addictive so trying to tell someone to just eat a lower amount is a
bit like telling a drug addict to just decrease the amount of that
type of drug.

> > *Im sure others could eat processed foods all
> > the time and never have choloresterol problems.
>
> The bread from heaven that the Jews called manna is processed food.
> What causes the cholesterol problems is not the processed foods but
> rather the black fat:

Black fat is processed "food" isn't it?

> > Who has time these days to cook healthy for themselves ?
>
> Simply look at the chefs that are cooking healthy foods and note their
> enlarging girths.

I worked in an upscale restaurant and never met a chef who cooked
healthy food even semi-regularly for him/herself or customers. I
talked to an experienced chef who said, "I hate cooking for myself,
it's a social thing." I know one who only lost weight after
chemotherapy and is still resistant to improving diet. The emphasis
was fois gras, butter, etc. "You need fat and sugar" to quote one
pastry chef.. And they all had bodies to match their choice and amount
of food. One reason I grow food is to save "time" in the long run.


Organically,
Chris

Wheat Bran is the portion of the grain immediately under the husk of
the wheat kernel; it covers the entire kernel, often used for animal
feed. It also makes a nutritious addition to baked goods, because it
is a good source of dietary fiber ,dietary minerals and is high in B
vitamins, protein and iron, Wheat Bran is often used to enrich breads
(notably muffins) and breakfast cereals, especially for the benefit of
those wishing to increase their intake of dietary fiber. Bran may also
be used for pickling, as in the tsukemono of Japan, Wheat bran is
extensively used as feed for farm animals. Bran is used as food for
humans (in cereals or mixed with flour in bread) to add roughage
(i.e., cellulosehtt) to the diet. It is also used in dyeing and calico
printing, For more details please visit http://www.mehranbiz.com

On Mar 18, 3:19*am, crisology <crisol...@aol.com> wrote:

> I think it's both but mainly the type of food that is the problem as
> it is hard to overeat lettuce, figs and carrots. I don't ever see it
> happening..

The Volumetric eating plan has that idea.


> Black fat is processed "food" isn't it?

Visceral fat can come from any source. For some reason it is higher in
saturated fats than subcutaneous fat.

> I worked in an upscale restaurant and never met a chef who cooked
> healthy food even semi-regularly for him/herself or customers. I
> talked to an experienced chef who said, "I hate cooking for myself,
> it's a social thing." I know one who only lost weight after
> chemotherapy and is still resistant to improving diet. The emphasis
> was fois gras, butter, etc. "You need fat and sugar" to quote one
> pastry chef.. And they all had bodies to match their choice and amount
> of food. One reason I grow food is to save "time" in the long run.

Restaurants that have a healthy menu never seem to make it.

--
Ron

Ron Peterson wrote:
> crisology <crisol...@aol.com> wrote:
>
> > I think it's both but mainly the type of food that is the problem as
> > it is hard to overeat lettuce, figs and carrots. I don't ever see it
> > happening..
>
> The Volumetric eating plan has that idea.
>
>
> > Black fat is processed "food" isn't it?
>
> Visceral fat can come from any source. For some reason it is higher in
> saturated fats than subcutaneous fat.
>
> > I worked in an upscale restaurant and never met a chef who cooked
> > healthy food even semi-regularly for him/herself or customers. I
> > talked to an experienced chef who said, "I hate cooking for myself,
> > it's a social thing." I know one who only lost weight after
> > chemotherapy and is still resistant to improving diet. The emphasis
> > was fois gras, butter, etc. "You need fat and sugar" to quote one
> > pastry chef.. And they all had bodies to match their choice and amount
> > of food. One reason I grow food is to save "time" in the long run.
>
> Restaurants that have a healthy menu never seem to make it.

The latter will remain the rule rather than the exception until more
people have overcome their delusion that hunger is bad because by
becoming healthier we invariably become hungrier, which will not be
tolerated by those who remain delusional about hunger being the same
as starvation.

It remains smarter to eat less, down to the right amount, to become
hungrier:

http://HeartMDPhD.com/BeSmart

A simple parable for the wise and discerning to promote the truth
about hunger:

http://HeartMDPhD.com/Parable

Be hungry... be healthy... be hungrier... be healthier:

http://TheWellnessFoundation.com/BeHealthy

Prayerfully in the infinite power and might of the Holy Spirit,

Andrew <><
--
Andrew B. Chung, MD/PhD
Lawful steward of http://EmoryCardiology.com
Brethren of the KING of kings and LORD of lords.
http://HeartMDPhD.com/ChristianBrethren

When it comes to diet, there is much in the medical/scientific
journals and in the public press, that it takes some thinking and
evaluating what is said.

Remember if it sounds too good to be true, it is probably not true.

Remember it should pass the "smell test."

Most important is to use your brain to think and base any decision on
medical/scientific facts

http://HeartMDPhD.com/Quacksatan

THINK

http://HeartMDPhD.com/OAF

Evaluate and think

On Mar 18, 6:20 pm, "Andrew B. Chung, MD/PhD"
<heartdo...@emorycardiology.com> wrote:
> http://HeartMDPhD.com/OAF

http://HeartMDPhD.com/Convicts/Stupidsatan